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Sugars

Salt

Method

To make the white chocolate sponge, melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.

Remove from the heat and allow to cool for 2-3 mins before whisking in the eggs and sugar with an electric hand whisk. Fold in the flour then pour the mixture evenly between two of the prepared tins and level.

Bake in the oven for 20-25 mins, until a sharp knife inserted into the middle comes out clean. Allow to cool for 5 mins before removing from the tins and leaving to cool on a wire rack.

For the dark chocolate sponges, put the cocoa powder in a large bowl and pour over 125ml boiling water, whisking to a smooth paste. Add the remaining ingredients and mix until well combined.

Pour in to the remaining tins and bake for 25-30 mins, until a knife inserted into the centre comes out clean. Allow to cool for 5 mins before removing from the tins and leaving to cool on a wire rack.

Reduce the oven temperature to gas ¼, 110°C, fan 90°C. To make the meringue topping, put the egg whites in a spotlessly clean bowl and whisk to stiff peaks with an electric hand whisk. Gradually add in the sugar, whisking after each addition, until you have a smooth, thick meringue mixture.

Line a baking tray with nonstick baking paper and draw a 20cm circle in the centre. Spoon the meringue mixture into a piping bag then pipe small teardrops of meringue, touching one another, to fill the inside of the circle you have drawn.

Cook for 30 mins at gas ¼, 110°C, fan 90°C, then increase the oven temperate to gas ½, 120°C, fan 100°C and cook for a further 45 mins, until the tips of the meringue start to turn golden. Remove from the oven and allow to cool before peeling carefully off the paper.

Meanwhile, make the chocolate ganache. Put the chopped dark chocolate in a heatproof bowl. Heat the cream and sugar in a small pan, until it is about to boil. Pour over the chocolate and stir constantly, until the chocolate is completely melted and the ganache is thick and rich.

Repeat this process with the white chocolate. Once it has cooled slightly, stir in the sifted icing sugar.

To assemble the cake, use one dark chocolate sponge as the base and spread with 2 tbsp dark chocolate ganache. Put a white chocolate sponge on top then spread with 2 tbsp of dark chocolate ganache. Repeat with the remaining sponges, but this time do not spread the top with dark chocolate ganache.

When the white chocolate ganache has cooled enough to spread, spread over the entire cake, using a pallet knife to cover evenly.

If the dark chocolate ganache has hardened too much to pour at this stage, you can loosen it by placing the bowl over a pan of simmering water for a few seconds, and beating well. Spoon over most of the dark chocolate ganache before placing the meringue on top and drizzling with the remaining dark chocolate ganache